Preheat the oven to 375°F.
Line two cookie sheets with parchment paper and set aside.
In a medium bowl, combine dry ingredients: flour, baking powder, and salt and set aside.
In the bowl of an electric mixer fitted with the wire whisk, beat the butter and granulated sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon zest, vanilla extract and lemon juice, beat until all combined.
Using a spatula, stir in the dry ingredients and lastly, gently stir in the fresh blueberries.
For flatter cookies, spoon 2 tablespoons of dough for each cookie and place onto the baking sheet. For taller, more muffin top like cookies, use an ice cream spoon to scoop the dough onto the baking sheets, 1 scoop per cookie. Line the cookies 1.5 inches from each other as they will expend.
Bake for 15 - 20 minutes until slightly golden at the edges.
Mid baking switch and rotate the trays: the upper one goes onto the lower rack and vice versa.
Once baked, remove from the oven and let the cookies rest on the baking sheet for 30 minutes before transferring to a wire rack.
In a medium bowl combine the confectioners sugar and lemon juice and stir until smooth. Spoon about 1 tablespoon of the glaze onto each cooled cookie and using the back of the spoon spread it to the edges. Top immediately with shaved coconut.
Let the glaze harden for about 2 hours before packing the cookies in an airtight container.